10 Whole Roasted Chicken Recipes for Sunday Dinner
If you’re on the hunt for the perfect centerpiece for your next family gathering, did you know that about 60% of Americans enjoy a delicious, whole roasted chicken as their Sunday dinner? Cooking a whole roasted chicken not only fills your home with a mouthwatering aroma but also offers an opportunity to create lasting memories around the dinner table. In this blog, we’ll explore 10 flavorful whole roasted chicken recipes that range from herb-infused to spiced, ensuring you find the ideal dish to impress your loved ones!
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Herb-Infused Lemon and Garlic Whole Roasted Chicken
This Herb-Infused Lemon and Garlic Whole Roasted Chicken is special for its vibrant flavors of citrus and fresh herbs that elevate the classic roast to a delightful dining experience.
Ingredients:
- 1 whole chicken (about 4-5 lbs)
- 2 lemons
- 6 cloves garlic, minced
- 1/4 cup olive oil
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 1 tablespoon fresh parsley, chopped
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
Preparation Time: 15 minutes
Cooking Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes
Instructions:
1. Preheat your oven to 425°F (220°C).
2. In a bowl, combine the olive oil, minced garlic, chopped rosemary, thyme, parsley, salt, pepper, and paprika to create a herb mixture.
3. Pat the chicken dry with paper towels and place it in a roasting pan.
4. Zest one of the lemons and add the zest to the herb mixture. Squeeze the juice from both lemons into the mixture, stirring well.
5. Rub the herb mixture all over the chicken, ensuring to coat under the skin for maximum flavor.
6. Cut the remaining lemon into wedges and place them inside the chicken cavity.
7. Tie the legs together with kitchen twine and tuck the wing tips under the chicken.
8. Roast in the preheated oven for about 1 hour and 30 minutes, or until the internal temperature reaches 165°F (75°C).
9. Let the chicken rest for 10-15 minutes before carving to retain the juices.
Tips:
- For extra flavor, brine the chicken for a few hours before cooking.
- Serve with roasted vegetables or a fresh salad for a complete meal.
- Save leftover chicken for sandwiches or salads the next day.
Spiced Maple Mustard Whole Roasted Chicken
This Spiced Maple Mustard Whole Roasted Chicken is a delightful blend of sweetness and tang, creating a flavorful centerpiece for any meal.
Ingredients:
- 1 whole chicken (about 4-5 pounds)
- 1/4 cup pure maple syrup
- 1/4 cup Dijon mustard
- 2 tablespoons olive oil
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 lemon, quartered
- 1 onion, quartered
Preparation Time: 15 minutes
Cooking Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes
Instructions:
1. Preheat your oven to 375°F (190°C).
2. In a small bowl, mix together the maple syrup, Dijon mustard, olive oil, garlic powder, onion powder, smoked paprika, thyme, salt, and pepper to create a marinade.
3. Pat the chicken dry with paper towels and place it in a roasting pan.
4. Rub the marinade all over the chicken, ensuring to get some under the skin for extra flavor.
5. Stuff the cavity of the chicken with the lemon and onion quarters.
6. Roast the chicken in the preheated oven for about 1 hour and 30 minutes, or until the internal temperature reaches 165°F (74°C).
7. Let the chicken rest for 10-15 minutes before carving.
Tips:
- Use a meat thermometer to ensure the chicken is perfectly cooked.
- For extra crispy skin, turn on the broiler for the last few minutes of cooking.
- Feel free to adjust the spices according to your taste preferences.
- Serve with roasted vegetables or a fresh salad for a complete meal.
Mediterranean Style Whole Roasted Chicken with Olives
This Mediterranean Style Whole Roasted Chicken with Olives is a flavorful dish that combines aromatic herbs, zesty lemon, and savory olives for a mouthwatering experience.
Ingredients:
- 1 whole chicken (about 4-5 lbs)
- 1/4 cup olive oil
- 2 lemons, zested and juiced
- 4 cloves garlic, minced
- 2 teaspoons dried oregano
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup mixed olives (Kalamata and green)
- 1 cup chicken broth
- Fresh parsley for garnish
Preparation Time: 15 minutes
Cooking Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes
Instructions:
1. Preheat your oven to 425°F (220°C).
2. In a bowl, mix olive oil, lemon zest, lemon juice, minced garlic, oregano, paprika, salt, and pepper to create a marinade.
3. Rub the marinade all over the chicken, including under the skin, for maximum flavor.
4. Place the chicken in a roasting pan and stuff the cavity with the mixed olives.
5. Pour chicken broth into the pan, which will keep the chicken moist while cooking.
6. Roast in the preheated oven for about 1 hour and 30 minutes, or until the internal temperature reaches 165°F (75°C).
7. Let the chicken rest for 10 minutes before carving.
8. Garnish with fresh parsley and serve with the olives and pan juices.
Tips:
- For extra crispiness, you can roast the chicken on a rack in the roasting pan.
- Feel free to add other vegetables like potatoes or carrots to the pan for a complete meal.
- Use a meat thermometer to ensure chicken is cooked through.
- Allow the chicken to marinate for a few hours or overnight for enhanced flavor.
Honey-Balsamic Glazed Whole Roasted Chicken
This Honey-Balsamic Glazed Whole Roasted Chicken is a tantalizing combination of sweet and tangy flavors, making it a standout dish for any occasion.
Ingredients:
- 1 whole chicken (about 4-5 pounds)
- 1/3 cup honey
- 1/3 cup balsamic vinegar
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 lemon, halved
- 1 onion, quartered
Preparation Time: 15 minutes
Cooking Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes
Instructions:
1. Preheat your oven to 375°F (190°C).
2. In a small bowl, whisk together the honey, balsamic vinegar, olive oil, minced garlic, dried thyme, salt, and black pepper to create the glaze.
3. Pat the whole chicken dry with paper towels and place it in a roasting pan.
4. Season the cavity of the chicken with salt and pepper, then stuff it with lemon halves and onion quarters.
5. Brush the glaze generously over the entire chicken, making sure to cover it well.
6. Roast the chicken in the preheated oven for about 1 hour and 30 minutes, or until the internal temperature reaches 165°F (75°C).
7. Baste the chicken with the pan juices halfway through cooking for extra flavor and moisture.
8. Let the chicken rest for 10-15 minutes before carving to ensure the juices redistribute.
Tips:
- For crispy skin, leave the chicken uncovered while roasting.
- Use fresh herbs if available for a more vibrant flavor.
- Pair with roasted vegetables for a complete meal.
Classic Roasted Chicken with Rosemary and Thyme
This Classic Roasted Chicken with Rosemary and Thyme is special for its aromatic herbs and golden, crispy skin, offering a comforting and delicious meal.
Ingredients:
- 1 whole chicken (about 4-5 pounds)
- 2 tablespoons olive oil
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 4 cloves garlic, minced
- 1 lemon, halved
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 onion, quartered
Preparation Time: 15 minutes
Cooking Time: 1 hour 15 minutes
Total Time: 1 hour 30 minutes
Instructions:
1. Preheat your oven to 425°F (220°C).
2. In a small bowl, mix the olive oil, rosemary, thyme, garlic, salt, and pepper.
3. Pat the chicken dry with paper towels and place it in a roasting pan.
4. Rub the herb mixture all over the chicken, including under the skin.
5. Stuff the cavity of the chicken with the lemon halves and onion quarters.
6. Roast the chicken for about 1 hour 15 minutes or until the internal temperature reaches 165°F (75°C).
7. Let the chicken rest for 10-15 minutes before carving and serving.
Tips:
- For extra flavor, marinate the chicken overnight with the herb mixture.
- Use a meat thermometer to ensure perfect doneness.
- Serve with roasted vegetables or a fresh salad for a complete meal.
Smoky Paprika and Citrus Whole Roasted Chicken
This Smoky Paprika and Citrus Whole Roasted Chicken is a showstopper, with its vibrant flavors of smoky paprika and fresh citrus that create a mouthwatering dish perfect for any occasion.
Ingredients:
- 1 whole chicken (about 4-5 lbs)
- 2 tablespoons smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon salt
- 1 teaspoon black pepper
- 2 oranges, zested and juiced
- 1 lemon, zested and juiced
- 4 tablespoons olive oil
- 1 onion, quartered
- 4 sprigs of fresh thyme
Preparation Time: 15 minutes
Cooking Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes
Instructions:
1. Preheat your oven to 425°F (220°C).
2. In a small bowl, mix together the smoked paprika, garlic powder, onion powder, salt, pepper, orange zest, lemon zest, and olive oil to create a marinade.
3. Pat the chicken dry with paper towels and rub the marinade all over the chicken, ensuring to get under the skin for maximum flavor.
4. Squeeze the juice of the oranges and lemon over the chicken, then place the quartered onion and thyme inside the cavity of the chicken.
5. Place the chicken in a roasting pan and roast in the preheated oven for 1 hour 30 minutes, or until the internal temperature reaches 165°F (74°C).
6. Remove the chicken from the oven and let it rest for 10-15 minutes before carving and serving.
Tips:
- For extra crispy skin, consider using a wire rack in the roasting pan.
- Let the chicken come to room temperature before roasting for even cooking.
- Pair the chicken with roasted vegetables or a fresh salad for a complete meal.
Savory Garlic Butter Herb Whole Roasted Chicken
This Savory Garlic Butter Herb Whole Roasted Chicken is special for its rich blend of flavors, making it a perfect centerpiece for any meal.
Ingredients:
- 1 whole chicken (about 4-5 pounds)
- 1/2 cup unsalted butter, softened
- 6 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 lemon, halved
- 1 onion, quartered
- 2 cups chicken broth
Preparation Time: 15 minutes
Cooking Time: 1 hour 45 minutes
Total Time: 2 hours
Instructions:
1. Preheat your oven to 425°F (220°C).
2. In a bowl, mix the softened butter, minced garlic, chopped rosemary, thyme, parsley, salt, and pepper to create the herb butter.
3. Pat the chicken dry with paper towels, then carefully loosen the skin over the chicken breast and thighs.
4. Spread half of the herb butter under the skin and the remaining butter all over the outside of the chicken.
5. Stuff the cavity of the chicken with lemon halves and quartered onion.
6. Place the chicken breast-side up in a roasting pan and pour the chicken broth into the pan.
7. Roast in the preheated oven for about 1 hour 45 minutes, or until the internal temperature reaches 165°F (74°C).
8. Let the chicken rest for 10-15 minutes before carving and serving.
Tips:
- For extra crispy skin, ensure the chicken is very dry before applying the butter.
- Feel free to use other herbs like sage or oregano for a different flavor profile.
- Save the pan drippings for an incredible sauce.
Asian Soy Ginger Whole Roasted Chicken
This Asian Soy Ginger Whole Roasted Chicken is a delightful fusion of savory soy sauce and aromatic ginger, resulting in a dish that’s bursting with flavor and perfect for any occasion.
Ingredients:
- 1 whole chicken (about 4-5 pounds)
- 1/2 cup soy sauce
- 1/4 cup honey
- 1/4 cup rice vinegar
- 3 cloves garlic, minced
- 2 tablespoons fresh ginger, grated
- 2 tablespoons sesame oil
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 tablespoon chopped green onions (for garnish)
- Salt and pepper to taste
Preparation Time: 15 minutes
Cooking Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes
Instructions:
1. Preheat your oven to 425°F (220°C).
2. In a bowl, whisk together soy sauce, honey, rice vinegar, garlic, ginger, and sesame oil to create the marinade.
3. Place the whole chicken in a large resealable bag or a baking dish and pour the marinade over it, ensuring it’s well coated. Marinate for at least 30 minutes in the refrigerator.
4. Remove the chicken from the marinade and place it on a rack in a roasting pan. Season with salt and pepper.
5. Roast the chicken in the preheated oven for about 1 hour, basting occasionally with the remaining marinade.
6. In a small saucepan, combine the cornstarch and water to create a slurry. Heat the remaining marinade in the saucepan and stir in the slurry to thicken it. Cook until it reaches the desired consistency.
7. Once the chicken is golden and juices run clear, remove it from the oven and let it rest for 10 minutes before carving.
8. Serve the chicken drizzled with the thickened sauce and garnish with chopped green onions.
Tips:
- For even more flavor, let the chicken marinate overnight.
- Use a meat thermometer to ensure the internal temperature of the chicken reaches 165°F.
- Pair with steamed rice or roasted vegetables for a complete meal.
Old-Fashioned Buttermilk Whole Roasted Chicken
This Old-Fashioned Buttermilk Whole Roasted Chicken combines the tangy richness of buttermilk with aromatic herbs, resulting in an incredibly flavorful and tender meal that will delight your family and friends.
Ingredients:
- 1 whole chicken (about 4-5 pounds)
- 2 cups buttermilk
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 lemon, quartered
- 2 tablespoons olive oil
- 1 onion, quartered
Preparation Time: 15 minutes
Cooking Time: 1 hour 20 minutes
Total Time: 1 hour 35 minutes
Instructions:
1. In a large bowl, whisk together the buttermilk, garlic, rosemary, thyme, salt, and pepper.
2. Submerge the whole chicken in the buttermilk mixture, ensuring it is fully covered. Cover and refrigerate for at least 4 hours or overnight for best results.
3. Preheat your oven to 425°F (220°C).
4. Remove the chicken from the buttermilk marinade and let the excess liquid drip off. Discard the marinade.
5. Rub the chicken with olive oil and season generously with additional salt and pepper.
6. Stuff the cavity of the chicken with lemon quarters and onion quarters.
7. Place the chicken in a roasting pan and roast for 1 hour to 1 hour 20 minutes, or until the internal temperature reaches 165°F (74°C) and the juices run clear.
8. Allow the chicken to rest for at least 10-15 minutes before carving to let the juices redistribute.
Tips:
- For a crispier skin, let the chicken air dry in the fridge for a couple of hours before cooking.
- Feel free to add vegetables such as carrots and potatoes around the chicken for a complete meal.
- Leftovers can be shredded and used in salads or sandwiches for added flavor.
Cajun-Seasoned Whole Roasted Chicken with Cornbread Stuffing
This Cajun-Seasoned Whole Roasted Chicken with Cornbread Stuffing is a delightful twist on a classic dish, featuring bold spices and savory flavors that elevate your dining experience.
Ingredients:
- 1 whole chicken, about 4-5 pounds
- 2 tablespoons Cajun seasoning
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 4 cups cornbread, crumbled
- 1 cup chicken broth
- 1/2 cup celery, diced
- 1/2 cup onion, diced
- 1/4 cup fresh parsley, chopped
- 2 large eggs, beaten
Preparation Time: 20 minutes
Cooking Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes
Instructions:
1. Preheat your oven to 375°F (190°C).
2. In a small bowl, mix the Cajun seasoning, garlic powder, onion powder, salt, black pepper, and cayenne pepper.
3. Pat the chicken dry with paper towels and rub the olive oil all over it.
4. Generously rub the Cajun spice mixture over the chicken, ensuring it is evenly coated.
5. In a large bowl, combine the crumbled cornbread, chicken broth, diced celery, diced onion, parsley, and beaten eggs; mix well to combine.
6. Stuff the cornbread mixture inside the cavity of the chicken and secure the opening with kitchen twine if needed.
7. Place the chicken in a roasting pan and roast in the preheated oven for 1 hour and 30 minutes, or until the internal temperature reaches 165°F (75°C).
8. Remove the chicken from the oven and let it rest for 15 minutes before carving.
Tips:
- Let the cornbread sit out overnight to dry out for better stuffing consistency.
- You can substitute the Cajun seasoning with your favorite spice blend for a different flavor profile.
- Save leftover stuffing and chicken to make delicious sandwiches or salads the next day.
